Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification.

Ornla-Ied, Pimwalan; Podchong, Pawitchaya; Sonwai, Sopark

Ornla-Ied, Pimwalan; Podchong, Pawitchaya; Sonwai, Sopark.

Afiliación

Ornla-Ied P; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand.
Podchong P; Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, Thailand.
Sonwai S; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand.

J Sci Food Agric ; 102(4): 1619-1627, 2022 Mar 15.

Article en En | MEDLINE | ID: mdl-34405412

Asunto(s)

Aceites de Plantas; Aceite de Coco; Grasas de la Dieta; Esterificación; Aceite de Palma; Triglicéridos

Palabras clave

chemical interesterification; cocoa butter alternative; coconut oil; fully-hydrogenated palm stearin; palm kernel stearin; structured lipid

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Aceites de Plantas Tipo de estudio: Clinical_trials Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article País de afiliación: Tailandia

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